Mint Béarnaise Sauce Recipes

BéARNAISE SAUCE

Steps:

• Put the vinegar, shallots, black pepper and 1 tablespoon of tarragon leaves into a small saucepan, and set over a medium flame. Bring just to a boil, and then reduce heat to a simmer until there are only a few tablespoons of liquid left, approximately 5 minutes. Remove from heat, and set aside to cool.
• Fill a small saucepan with an inch or two of water, and set over medium-high heat to boil.
• Put the cooled shallot-and-tarragon mixture into a metal mixing bowl along with a tablespoon of water and the egg yolks, then whisk to combine.
• Turn the heat under the saucepan of water down to its lowest setting, and put the bowl on top of the pan, making sure that it does not touch the water directly. Continue to whisk the yolks until they thicken, approximately 5 to 7 minutes. You should just about double the volume of the yolks.
• Slowly beat in the butter, a tablespoon or two at a time, whisking slowly to combine and emulsify. Remove the bowl from the pan occasionally, so as not to overcook the eggs, and taste the sauce. Season with salt. If the flavor is not sharp enough, add a splash of lemon juice. If the sauce is too thick, stir in a splash of hot water. Add the remaining teaspoon of tarragon leaves, and serve.

MINT SAUCE FOR LAMB

Steps:

• Place mint leaves in a small bowl. Stir in water, vinegar, sugar, salt and pepper until sugar is dissolved. Cover and let steep for 20 minutes, then serve immediately with lamb.

BEARNAISE SAUCE II

Steps:

• Place butter in a medium glass bowl, and melt in the microwave, about 30 seconds on High. Whisk in the onion, white wine vinegar, egg yolks, heavy cream and lemon juice. Season with tarragon, parsley, salt, mustard powder and cayenne pepper; mix well.
• Return to the microwave, and cook for 1 1/2 minutes, or until thickened, stirring until smooth every 20 to 30 seconds.

MINTED BERNAISE SAUCE

Steps:

• Bring vinegar to boil in a small pot with the pepper and spring onion.Simmer with lid on for 2 minutes.Turn off heat.
• combine egg yolks and mint in a blender. Blend until mint is all chopped.
• melt the butter in a large micro wave safe jug, then heat til nearly boiling.
• discard spring onion.
• With motor running, pour in the vinegar, and then the hot butter.
• Pour the whole mixture back into the jug and microwave at 50% power for about 2mins, stirring every 30 secounds, until it is thick and creamy.

FRESH-MINT SAUCE

Steps:

• Finely chop mint; transfer to a jar. Add olive oil, vinegar, lemon juice, sugar, and salt. Shake to combine. Refrigerate until ready to use (up to 1 month).

CLASSIC BEARNAISE AND PALOISE SAUCES

Steps:

• Put the cut-up butter in a 1-cup glass measure with a pouring spout, and microwave until completely melted and clear but not bubbling (or heat in a warm oven, 190 degrees F., about 25 minutes). Skim off any foam from the top, and cool until lukewarm but still liquid.
• Combine the liquids and seasonings (except the cayenne and fresh herbs) in a 3-cup, heavy-bottomed, non-reactive saucepan, and simmer over medium heat until the liquid reduces to 1 tablespoon (no farther). Strain the liquid into a cup, pressing hard to squeeze all the juices out of the shallots, then return it to the saucepan.
• Whisk in the yolk, and place over medium-low heat. Stir in 1/4 of the clarified butter, and continue whisking across the bottom and around the sides of the pan until the yolk-and-butter mixture thickens to a sour cream consistency. If the yolk is overcooked, it will start to scramble; if undercooked (as in "blender Bearnaise" recipes), it will taste raw.
• Dunk the pan briefly in cold water; then very slowly dribble in the rest of the butter off heat, whisking constantly, without including the milky liquid at the bottom. When all the butter is absorbed, the sauce should be the consistency of a medium-thick mayonnaise.
• Add the cayenne pepper, taste for seasoning, and stir in the herbs. To keep the sauce from congealing, set it in a pan of hot tap water, but the sooner it is served, the better.
• For Paloise sauce, omit the tarragon, and finish with 1/2 tablespoon finely shredded mint; do not add mint to the vinegar reduction (the cooking distorts its flavor).
• If the sauce overheats or the butter is added too fast, the oily fat can separate out. If that happens, during or after cooking, it is easy to fix: Put a teaspoon of water in a small bowl, add a spoonful of the separating sauce, and whisk them together until creamy; then gradually add the rest of the sauce, spoonful by spoonful, until the whole thing is reconstituted.

BEARNAISE SAUCE

Steps:

• Place the white wine, white-wine vinegar, shallots, 2 tablespoons tarragon, and the peppercorns in a small saucepan set over medium-high heat. Bring mixture to a boil, and cook until it is reduced to about 2 tablespoons.
• Melt the butter in a small saucepan over medium-low heat. Keep warm until ready to use.
• Place egg yolks in a copper or stainless-steel bowl that fits snugly in the top of a medium saucepan. Fill the saucepan with 2 inches of water, and bring to a boil. Whisk the yolks, off the heat, until they become pale. Add wine mixture and salt, and whisk until well combined. Gradually add 1/4 cup boiling water, whisking constantly. Place bowl over the medium saucepan of boiling water; reduce heat to lowest setting. Whisking constantly, cook until whisk leaves a trail in the mixture and sauce begins to hold its shape. Remove from heat.
• Pour the warm, melted butter into a glass measuring cup. Add to yolk mixture, one drop at a time, whisking constantly. After you have added about a tablespoon of the melted butter, you can begin to add it slightly faster, still whisking constantly. Still, be careful: If the butter is added too quickly, the emulsion will be too thin or will "break" (separate).
• Once all of the butter has been added, adjust the seasoning with the lemon juice, and stir in the remaining tarragon. If the bearnaise becomes too thick, you may thin it with a little additional lemon juice or water. If not serving immediately, place pan of sauce over a pot of simmering water that has been removed from heat, or in a warm spot on the stove for up to 1 hour. Alternatively, you may store for up to 3 hours in a clean thermos that has been warmed with hot but not boiling water.

RACK OF LAMB, MINT BEARNAISE AND BRAISED PEAS AND LETTUCE

Steps:

• Bearnaise: Put all ingredients exceptthe egg yolks and butter in a small saucepan and simmer until reduced by half, this will take only 1-2 minutesStrain liquid into a bowl and discard the solids Place the egg yolks and vinegar reduction into a food processor, and process until light and frothy. With the motor running, slowly drizzle in the hot butter to make a thick sauce. Add mint, season well and process again. Tip into bowl, cover and keep warm until ready to serve. Lamb: Preheat oven to 200c. Heat an ovenproof saute pan with a little olive oil. Season the lamb and quickly brown on both sides. Roast 7 mins, turn the racks over and roast for a further 7 mins for medium rare lamb. Cooking time will depend on the size of the lamb rack. Transfer to a plate, cover loosley and rest for 5 mins. Braised peas: Melt the butter in a saucepan and cook the bacon, onion and garlic with a pinch of salt , until the onion is tender. Add the peas, lettuce, wine and stock and bring to the boil. Simmer until the peas are cooked. Add mint just before serving. To serve: Slice the lamb into cutlets. Divide the peas and the lettuce between shallow serving plates and top each one with four lamb cutlets and a spoonful of mint Bearnaise.

BEARNAISE GRAMMA'S RECIPE

Steps:

• Combine white wine, vinegar, shallot, tarragon, and black pepper together in a saucepan; bring to a boil. Reduce heat and simmer until mixture is reduced to about 1/4 cup, 5 to 10 minutes.
• Whisk egg yolks, hot water, salt, and hot sauce together in a bowl until very well mixed, about 2 minutes.
• Pour white wine mixture into the top of a double boiler over simmering water. Whisk egg yolk mixture into wine mixture until well mixed. Pour butter into mixture and whisk until sauce is smooth and thickened, about 5 minutes.

MINT BéARNAISE SAUCE

Steps:

• Peel and finely chop the shallot, then put it in a small saucepan with the vinegar, peppercorns, and the stems from the mint leaves. Bring to a boil and watch it while it reduces to a tablespoon or so. Put the egg yolks into a heatproof bowl and place it over a pan of very lightly boiling water. The bowl should sit snugly in the top of the pan. Whisk the reduced vinegar into the egg yolks, holding back the debris in the pan, then slowly add the butter a little at a time, whisking almost constantly until it is thick and velvety.
• Coarsely chop the mint leaves and stir them in, then taste for salt and pepper. Check that the sauce doesn't get too hot. It will keep warm until the lamb is cooked, with the occasional whisk, over the pan of water with the heat off.